Malaysia Kitchen

		About the Dish
		Many of the unleavened breads that are a staple of Indian food show up in Malaysian kitchens. The most popular is roti canai, a simple bread made of flour, water, eggs, and ghee (caramelized clarified butter) that is repeatedly kneaded, folded, oiled, flattened, and tossed before it’s cooked in a skillet. Making roti canai is an art in itself that results in delicious bread that’s crispy on the outside, soft and fluffy on the inside.

Serving: 2 people

Direction:

1. Mix the sweetened condensed milk or evaporated milk mixture with the water and set aside.
2. Sift the flour into a mixing bowl. Add the eggs, salt, sugar, and 5 tablespoons of ghee or melted butter, and mix well. Add the diluted sweetened condensed milk or evaporated milk mixture and knead for 10 minutes to make a soft dough.
3. Shape dough into a ball and place it in a small bowl. Cover with a damp cloth and set aside in a warm place to rest for 30 minutes.
4. Portion the dough into 12 pieces and roll each piece into a small ball. Coat each dough ball in the ghee or oil, cover and set aside again for at least 20 minutes or up to 4 hour.
5. Heat an iron griddle or heavy pan and grease with a little ghee or butter. Grease a rolling pin and work surface with ghee. Roll out each dough ball to make it as thin as possible.
6. Fry each dough individually on the hot griddle over medium to high heat until crisp and golden brown, about 3 minutes on each side, adding more of the ghee or oil as necessary. Best served hot with a spicy meat or fish curry.